Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
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Kianoosh Pirnazari
und
Morteza Sadeghi
Abstract
In the present study, banana slices were dried and compared using electrohydrodynamic (EHD) drying method at 4.5, 6.5, and 8.5 kV/cm; oven at 50, 60, and 70°C; and hot-air drying at 50, 60, and 70°C at a constant air velocity of 1.5 m/s. ANOVA showed that drying method had a significant effect on drying time, rehydration capacity, shrinkage, color features (L*, a*, b*, and ∆E), and consumed energy. The values of consuming energy for EHD at 8.5 kV/cm, oven, and hot-air drying at 70°C were 2.99, 20.9, and 81.7 kJ/g run on full capacity of each dryer, respectively. Oven drying led to a greater color change than did hot-air. No significant difference was observed between the color change feature ∆E for EHD and hot-air dried samples in the orthogonal contrast analysis. The falling rate period for EHD moisture movement showed that diffusion was describing the moisture gradients and the internal moisture transfer was dominant. EHD is not fast; however, its advantages like less energy needed, lower shrinkage, and great rehydration capacity make it a good choice for combining with other convection drying methods.
Nomenclature
- Vi
initial volume, mm3
- Vf
final volume, mm3
- ∆V
volume change
- a*
Redness
- b*
yellowness
- L*
visual lightness
- ∆E
total color change
- I
consumed current, A
- V
voltage of power supply, V
ionic wind velocity, m/s
- ρa
The mass density of ions, kg/m3
- ρi
charge density of ions, cm−3
vector gradient operator
angle of phase variance, deg.
- mi
initial mass, g
- mf
final mass, g
- t
time interval, s
- Ec
consumed energy, J/g
- Wr
rehydration ability, g/g
- Wt
weight of rehydrated sample, g
- Wd
weight of dried sample, g
- E
electrical filed strength, kV/cm
- F
volume force, N
- k
relative dielectric constant
permittivity of free space, F/m
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©2014 by Walter de Gruyter Berlin / Boston
Artikel in diesem Heft
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Artikel in diesem Heft
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
